STEVE’S ULTIMATE LAST CALL CANNED SAUCE
There’s just something exciting about opening up a bunch of cans, dumping them into a pot and creating something delicious to brag about!! That good feeling happens every time, without fail!! Cans you ask with a raised eyebrow? Yes. Cans. The BEST!
Open. Pour. Stir. Cook.
Makes 15 cups
2, 25 oz. jars marinara sauce – I used Muir Glen Chunky Tomato & Herb, sugar-free
2, 11.5 oz. cans V-8 Vegetable Juice
2, 12 oz. jars sweet red roasted peppers including liquid from jar – I used Pennsylvania Dutch brand
2, DR. WT. 4.5 oz. sliced mushroom including liquid – I used Napoleon brand
2. 7 oz. jars Grilled Artichokes by Napoleon – remove stiff petals and discard
6.7 oz. jar Eggplant Caponata by DELALLO
6.7 oz. jar Sun-Dried Tomatoes in extra virgin olive oil by DELALLO
6 oz. jar Fine Chopped Garlic in pure olive oil by DELALLO
15 oz. can black beans including liquid
15 oz. garbanzo beans including liquid
DR. WT. 6.5 oz. can pitted sliced black olives – I used Napoleon
DR. WT. 6.5 oz. can pitted sliced green olives – I used Napoleon
2, 6 oz. can tomato paste – I used Muir Glen brand
All you have to do now is open the jars and cans and cut the roasted peppers into smaller pieces (or purchase roasted pepper strips to avoid the cut).
Except for the tomato paste add everything else to an extra-large soup pot.
We’re saving the tomato paste for near the end, to allow the liquid from all the other ingredients to soften the beans. Lately, canned beans haven’t been as tender as they once were. If the sauce is too thick the beans won’t soften. It also helps to soften the dried tomatoes, which we didn’t cut.
Bring pot minus the tomato paste to a soft boil. Cover, reduce heat to low and cook 20 minutes.
Steve decided he wanted to use some of that dried Greek oregano that’s still on the branches in the jar. Then of course I had to add my contributions, so we complicate the sauce just a bit with:
1-2 t. dried Greek oregano, crushed between fingers
1/2 t. red cayenne pepper
1/4 t. ground allspice
pink Himalayan salt to taste
fresh grind pepper to taste
Add the oregano, red cayenne pepper, allspice. Stir well.
Add the tomato paste, stirring till dissolved.
Salt and pepper to taste.
Cover, cook another 20 minutes over medium-low heat and it’s done. Turn heat off.
Pack in covered containers and refrigerate till ready to use.
Serve as a soup, or over pasta, rice, potatoes or pan-fried vegan chicken cutlets.
Notes: Some companies add too much sugar in their jarred marinara and spaghetti sauces, thinking it’s going to enhance the tomato flavor, but it doesn’t. Other companies, in order to enhance the sauce absent the sugar, add too much additional acidic flavoring.
Too much sugar you can’t fix, no matter how much additional acid you add. Too much acid can be fixed by adding about 1/4 teaspoon of baking soda to the sauce.
Although I wouldn’t normally buy chopped garlic in olive oil, it is nice. The oil mutes some of the harsh flavor. I can imagine spreading it on a toasted baguette slice then topping it with fresh chopped herbs, chopped olives, or roasted peppers and capers.
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